1. Start by cleaning the veggies and chopping the squash and zucchini into bite sized pieces.

2. Add zucchini and squash into a hot skillet with oil of choice, sprinkle with salt, and begin to cook, sprinkling with spice of choice, 1 to 2 teaspoons to start with, then add additional as needed.

3. Add quinoa plus double the amount of water (1 Cup quinoa = 2 Cups water) into a small pan and bring to a boil. Reduce to a simmer when boiling and cover, check every little bit until water is gone and fluff with a fork.

4. Prepare corn according to instructions(frozen, canned, or fresh) drain, and set aside.

5. Add quinoa and cooked veggies to a large bowl. Toss with a drizzle of oil, a squeeze of lemon juice, and then taste. Add salt or additional ingredients as desired.